red lentil soup with coconut milk and butternut squash

Add the lime juice and if using, add a splash of coconut milk, dairy based cream or half-and-half to the soup and stir. Add the lentils and fry, stirring, for a further minute. Add the lentils, cooked squash, coconut milk and vegetable stock. Your email address will not be published. Reduce the oven temperature to 300 degrees for the crispy kale. It makes a ton . catering fort atkinson, wi; is higher education necessary for success When squash is tender scoop out and gently mash and stir into the soup. Add the squash, lentils, stock and 2 cups water. Bring to the boil then turn down and simmer for 20-25 minutes. Yes. Cook on low for 6-8 hours. Want to make a healthy, killer tasting soup? DO NOT REMOVE!! Saute the onion, the cinnamon, cardamom and ground ginger with coconut oil in a small cooking pot at medium heat for 1-2 minutes. Then add in garlic and ginger, and saut until aromatic - about a minute. How To Make Plant-based Freeze For 4 months Best by 5 days Shopping List 1 medium-sized butternut squash 2 tablespoons olive oil Add tomato paste, lentils and chicken broth. Is Vegeta better than Better than Bouillon? That is my bouillon of choice. Pour into a blender and blend until smooth or use a stick blender in the pan for less washing up! Step 2. Add everything together. Keep warm. Stir well. Add the carrots, lentils, butternut squash and stock, plus enough water to cover the ingredients. Your email address will not be published. Nutrition Seriously, just add all of the soup ingredients (except the spinach) right to your slow cooker. Can you take a photo of Vegta so I know what it looks like on the store shelf? Stir in the red chilli flakes, ground cumin and ground coriander and continue to cook for 1 minute until fragrant. Coconut milk is added in at the end of cooking to produce this glorious creamy texture that works so well with the spices. Step 1. HOME; COMPANY. Original. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft. While the squash cools, heat the ghee or coconut oil in a large pot over medium heat. I love the weather, the food and the holidays that come with it. Add the minced garlic, curry powder, garam masala, cumin and tumeric to the pot and stir continuously for about 30 seconds to 1 minute being careful not to burn the garlic. Add cubed squash and red lentils and stir to coat. Add stock and bring to a simmer. Add olive oil and salt and mix with your hands until the squash pieces are evenly coated. I live for butternut squash, this sounds divine!! 5. DISCLAIMER Carefully scoop out 2 cups of the soup and add to a blender. Looks good. 3. Check the seasoning, and add the coconut milk. Privacy Policy. Bring the mixture to a boil and reduce to a simmer. Heat oil in a Dutch oven or large skillet over medium heat until it simmers. I actually dont mind the process of packing away the summer things, clearing out the garden, preserving the food for wintertime and readying ourselves for winter. Once the soup boils, start adding cumin, crushed red pepper, salt & pepper. Comment * document.getElementById("comment").setAttribute( "id", "aa88f29cd1491ebcf10e0e736ee4cfbd" );document.getElementById("b1a9074135").setAttribute( "id", "comment" ); One click and youll get notified of new videos added to our YouTube account! Now it's ready to serve. Cook another minute. Cover the pot with a lid and bring to a boil. Heat 1 tablespoon of olive oil in a frying pan on medium-high heat until really hot. Sounds delicious! Add in the garlic and saut for another 30 seconds. One click and you'll get notified of new videos added to our YouTube account! Cover and bring ingredients to a boil. Step 4 Meanwhile heat a soup pot over medium heat. Add in butternut squash chunks, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar. Add salt (and black pepper and turmeric if using) to taste. 4. Heat oil & butter in a saucepan. This seems tasty. reduced-fat coconut milk: Sometims called Lite Coconut Milk. Add in the squash and carrots, and cook for 2 minutes. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Add the butternut squash and leave on a gentle simmer for 15 minutes. Your email address will not be published. Add lentils and stir regularly at a simmer for 15 minutes. The information on this blog is for general nutrition education purposes and is not intended to treat specific individual medical and nutritional needs. Add onion and cook until tender. Heat oil in a large soup pot/saucepan, add in the onion, and cook until softened and translucent - about 4-5 minutes. Stir in the spinach until it wilts. For this recipe you will need a blender. Bring to a boil, then turn down the heat and simmer for about 25 minutes until the squash and lentils are soft. Add the coconut milk. Directions. Instructions Heat oil in a large soup pot over medium-high heat. Bring to a boil and lower heat to simmer. in a red curry paste. facebook twitter instagram pinterest youtube. Combine all of the ingredients excepting the coconut milk in a large crockpot. Heat half the oil over a medium heat in a large, heavy-based saucepan. this MUST be here to force the footer to display. Whisk in coconut milk, curry powder, and cayenne pepper. Season to taste with salt and pepper. I find them to be a bit sweeter and I love how they soften up and become one with this soup, adding a boost of protein and making it rich and satisfying. Cook for 20 minutes or until the butternut squash can easily be pierced with the tip of a knife. Serve with a squeeze of fresh lime juice and cilantro to garnish. Um when I am home I can send a pic? Stir occasionally. cup dried red lentils, 1 can coconut milk, 2 cups water. Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Method Heat the oil in a pan over a low to medium heat. I have a new biscuit recipe coming right up as well. Add in the butternut squash, cumin, smoked paprika, coriander, turmeric, kosher salt and black pepper. ADD broth, coconut milk, squash, lentils and 1 cup water and bring to a boil. Add the butternut squash to the lentils and cook for a further 5 minutes. I LOVE coconut and curry together! Stir in the red lentils, coconut milk and vegetable broth. Just wondering if you use powdered or minced fresh/from a jar ginger? Reduce the heat to low and simmer for about 15 minutes or until the squash and lentils are tender. 15 Minute Chicken Mushroom Udon Noodle Soup, 400 gram bag frozen diced butternut squash or 400 grams fresh cubes, 1/2 cup full fat coconut milk; use 1 cup of reduced fat if wanted. Roast it at 200C for 20-25 minutes. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Add 2 tablespoons of chopped coriander leaves into the pan and stir it. In a soup pot, heat oil on medium heat. Add in curry paste, garlic and spices and saute for a min. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. 12 cup red lentil 3 tablespoons coconut milk directions Preheat the oven to 350F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Stir everything together and saut for another minute. YUM! Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add broth and bring to a gentle simmer. Site Index Butternut squash Cream soup Curry Soup. Spoon into bowl and drizzle with coconut milk. Separate the onion slices. Add in the coconut milk; mix until combined. Instructions In a large saucepan, add butternut squash, chicken stock, coconut milk, lentils, peanut butter, garlic, ginger, red pepper flakes, salt, pepper, and bok choy. Pour in the red lentils and vegetable broth and stir together. Healthy, hearty, warmthis soup is just everything you want in a fall dish. Enjoy. Stir the coconut milk into the soup until well incorporated. Cover pot and cook over medium low heat for 15-20 minutes until squash is very soft and mashable. Gather the ingredients. Add the garlic and ginger and cook for another minute. Leftovers freeze well. In the meantime, cook the red lentils (1/2 cup lentils requires 1.5 cups water, plus salt; cook until soft, most of the water will be absorbed; set aside). Add squash and cook for roughly 6-7 minutes stirring frequently. Stir in the coconut milk to warm through and add grated ginger and fresh lime juice to taste (I used about a 2" nub of ginger and 1 whole lime). 1. Greetings; History; Quality management policy; R&D Center; Producing capacity A Modern Bakers Guide to Old-Fashioned Desserts, Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together, Subscribe to The Kitchen Magpie on YouTube. Hi Lauren, each serving is about a cup a half. The soup will be chunky at this point. Simmer, with the lid off, for 1012 minutes, or until the lentils are soft. Add onion, garlic, paprika, turmeric & chilli and cook for a few minutes on a low heat just to soften. Stir in the garam masala, turmeric, and cayenne and cook for one minute more. But, you can totally add as much or little of it as you like, thereby adjusting the spiciness. Lentils are always mealy to me in texture. This week's soup is the prefect example of how to create a great tasting, healthy soup in no time at all. Rinse the red lentils under water for a minute then add them too. Add the onion and cook until soft, about 5-7 minutes. Serve with a swirl of coconut milk on top and enjoy! Squash features heavily in my creations, being the perfect in-season base for many a delicious supper. It's vegan and gluten-free too. 3. I start making different soups like a madwoman in the fall. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). A Girl Needs a NameHmm I might have to try those..I dunno, Im a big Vegeta fan! Drizzle all over with olive oil. Meanwhile heat a soup pot over medium heat. Step 3 Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender when pierced with a fork (about 25-40 minutes). Penne With Creamy Avocado Pesto, Roasted Tomatoes and Corn. Read about our approach to external linking. 1/2 cup full fat coconut milk; use 1 cup of reduced fat if wanted Instructions 1. Cook over a medium heat until the onions have softened and you can smell the curry powder cooking. Add in the butternut squash and a good pinch of salt and saute for another 3-4 minutes. Slow cook it! Close the lid of the pan and put the flame on low for 20-25 minutes until the butternut squash and red lentils get cooked completely. Copyright 2022 by Spoonful of Plants. Rinse the lentils well in a sieve under cold running water. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. Add the lentils, squash, broth and bring it up to a simmer. Dont be afraid of the curry, its so very mild that there is no heat (use a mild curry and youre good to go) but the flavor it adds is spectacular. Bring the soup to a boil then simmer for about 30 minutes. Sprinkle the cumin, cayenne, salt, and pepper evenly all over the vegetables. @MelanieThe lentils pureed are amazing in this, use the red ones for the bets results. Pour in enough broth to cover the vegetables. Add coconut milk and stir to combine. There is nothing like a great butternut squash soup recipe and myButternut Squash, Lentil & Coconut Curry Soup is THE best butternut squash soup! If the soup is too thick add a little extra stock or water and whisk it in. Cook on low for 6-8 hours. I find its the best tasting seasoning out there and I purchase a big can that lasts me all winter. If you haven't tried any dishes with this combo yet, you really must! Blend until smooth and enjoy. To make the coconut butternut lentil stew: Heat the olive oil in a large pot or Dutch oven over medium heat. Stir well. Cover the pan for a few seconds and then switch off the flame. However I must warn you, I halved this recipe and it made way more than Robert and I could begin to finish! Heat oil in a large pot over medium-high heat. Once the soup is boiling, stir in the coconut cream (add water if needed). Taste and correct for seasoning then served. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table! Method Heat half the oil over a medium heat in a large, heavy-based saucepan. I've never met a cocktail that I didn't like. stove until the onions are soft. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more. Directions Step 1 Preheat the oven to 350F. 1 cup full-fat coconut milk, shaken well teaspoon kosher salt teaspoon black pepper 2 teaspoons lime juice 1 tablespoon brown sugar Optional: coconut milk, cilantro leaves and lime wedges for garnish Cook Mode Prevent your screen from going dark while you're cooking Instructions Heat the oil in a large stockpot or saucepan over medium heat. This soup is healthy (vegan, even!) bag frozen diced butternut squash or 400 grams fresh cubes, full fat coconut milk; use 1 cup of reduced fat if wanted. I puree the soup with my immersion blender (an absolute necessity in my kitchen but you can use a regular blender as well, it's just a lot more messy). See my privacy policy for details. Add in curry paste, garlic and spices and saute for a min. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender. Thanks! Add in onions and saute for 3 min until they begin to soften. Stir in remaining ingredients. Add the curry powder and cumin, stir and cook for 2-3 more minutes. Roast flesh side down for approximately 40 minutes, until the squash is tender and easily pierced with a fork. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft. Then add cubed butternut squash and stir often so onion doesn't stick. . You want the squash to caramelise slightly and soften. All rights reserved. Stir everything together and saut for another minute. Let me know what soups you're making this winter! All rights reserved. I love fall. Add the garlic, tomato paste, cumin, cayenne, salt and pepper and cook, stirring often another 5 minutes. Pour in the stock and bring to the boil. Step 5 Rather than biscuits, it would be wonderful with my sourdough for a Souper Saturday lunch with neighbours. Happy Fall cooking everyone! I'm Donna and thanks for visiting! I would rather burn down my house than clean it. Add the onion and cook until soft, about 5-7 minutes. I recommend reducing the broth to 2 1/2 cups. Add cilantro if using. 7600 Humboldt Ave N Brooklyn Park, MN 55444 Phone 763-566-2606 office@verticallifechurch.org Add the ginger, garlic, and diced butternut squash and cook until fragrant, about 2 minutes. Add onions and saute 4-5 minutes. STEP 1. When the soup is ready, puree it with a hand blender until smooth. Please rate this recipe in the comments below to help out your fellow cooks! A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. The thought of hunkering down in the house for a few months all cozy is so very appealing. Karlynn Facts: I'm allergic to broccoli. 2. Step 2 Cut the squash in half lengthwise and scoop out the seeds and stringy center. Bring to a boil before reducing to a simmer for 20 minutes until the lentils are soft. All calories and info are based on a third party calculator and are only an estimate. Select Pressure Cook or Manual; make sure the pressure level is set to High. Heat the coconut oil in a large pot or a Dutch oven and fry the onion for 4-5 minutes until translucent. Mix everything well, let cook in medium heat. 6. I always add in a legume for protein, a habit formed from always making sure that my quasi-vegetarian son had a balanced meal. Bring the mixture to a boil, reduce it to a simmer, partially cover the pot and cook the soup until the lentils and squash are soft, about 30 minutes. I offer food styling and photography services for local restaurants, food brands and magazines! You can roast butternut squash for a deeper flavour if desired. Healthy and delicious! Carefully puree the soup in a blender (working in small batches) or use an immersion blender. You can replace with another powdered boullion. Toss them with the flour and a pinch of salt and pepper. Combine all of the ingredients excepting the coconut milk in a large crockpot. All rights reserved. 3. Method: 1. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. It's like a cozy blanket and can be such a great way to get those healing nutrients we need during flu season. Let's work together! Instructions Heat oil in a large soup pot over medium-high heat. Add the onions, garlic, ginger, ground cumin and curry powder. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add in onions and saute for 3 min until they begin to soften. Bring the mixture to a boil and then simmer, partially covered until the squash and lentils have softened, about 30 minutes. Cover and bring to a boil over high heat. Add 1 cup of water at this point. district of columbia public schools h1b visa; who owns french toast uniforms. Add in the butternut squash and a good pinch of salt and saute for another 3-4 minutes. one that pairs perfectly with this soup. Yes, you can make this butternut squash lentil soup right in your slow cooker for an easy, hands-off option! Preheat the oven to 350F Cut the squash in half lengthwise and scoop out the seeds and stringy center. In a large pot over medium heat add the coconut oil. Using an immersion blender or working in batches in a blender or food processor, coarsely puree the soup. Lentils add protein, the curry adds a depth of flavour that is perfect with the butternut squash, its a healthy meal that your family will love. Leave a comment on the blog and share what you've got cooking! Add the butternut squash and lentils to the pot and stir to combine. Add in the coconut milk; mix until combined. Add the butternut squash, onion, and carrot to the pot and saute for about 2-3 minutes. Meanwhile, heat the remaining oil in a heavy-based frying pan. Remove from heat and stir in the coconut milk. Return the soup to a clean pot and bring to a simmer. Combine all of the ingredients excepting the coconut milk in a large crockpot. Stir well, cover and cook over a medium heat for about 30 minutes. Stir in the curry powder and garam masala, and cook for a minute more. Reduce heat to medium-low and simmer until lentils and squash start to break down and thicken the soup, 15 min. Sign-up to receive the latest recipes, menus, bonus nutrition tips and more! 2. Enter your email below to get our recipes sent to your inbox when a new one is published! Add the red lentils, butternut squash, tomatoes with juice, and vegetable stock and bring to a boil. Freezer: This butternut squash red lentil soup is freezer friendly and freezes well for up to 2 - 3 months. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the Add in the tomatoes and lentils. Step 3. For a thicker soup could coconut milk be subbed for creamed coconut? See more10 ingredients or less recipes(28). Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). Place the squash, onion, and garlic on the prepared baking sheet. Who doesn't love to sit down to a hot bowl of soup in the winter? Add water. Steps to Make It. 2. Add the chopped onion and cook 5 minutes until soft. Turn off the heat and stir in coconut milk. Then again, theres ice fishing to be enjoyed! Position a rack in the center of the oven and heat to 400 F. Line a rimmed baking sheet with foil. There is nothing like a great butternut squash soup recipe and myButternut Squash, Lentil & Coconut Curry Soup is THE best butternut squash soup! Turn the heat down to low and cook, partially covered, for 30 minutes until the squash is tender. To top it off, I add some crushed nuts and a drizzle of coconut milk. it is hidden via Simple CSS. Add the rest of the ingredients and bring to a light simmer. Reduce to a simmer, cover, and cook for 20 minutes more until the red lentils are cooked all the way through. Turn off the heat and season with lime juice if desired. Mix the soup. 2. Fry, stirring all the time, for 1. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Could I substitute for spagetti squash! Fry, stirring all the time, for 1 minute. I love to share delicious and easy to prepare meals where plant-based ingredients are the star of the show! Lightly simmer, uncovered for about 20 minutes until the butternut squash and lentils are tender. Serving Instruction advanced tcp/ip settings windows 11. Welcome! Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Learn how you can help here. Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. But, RED lentils in soup I'm really crazy about! Gluten-Free Banana Peanut Mini Butter Muffins, Butternut Squash, Brown Rice and Mushroom Soup, 12 ounces butternut squash, peeled, seeded and diced (about 2 cups). Add the lentils, coconut milk, tomatoes, butternut squash, vegetable stock and salt. I use Vegeta seasoning in everything and they do make a gluten free version as well. Log in, Red Lentil and Butternut Squash Soup with Coconut and Spinach. If only winter wasnt so long, it would be perfect. Transfer to a soup pot. You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking). Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). Required fields are marked *. What is your favorite fall soup to make? Stir in the coconut milk and adjust seasonings if needed. full fat coconut milk + more for drizzling, chopped cashews, peanuts, chopped scallions, squirt of fresh lime juice. When the soup is ready, puree it with a hand blender until smooth. Texture would be different I guess? I love lentils. Once the oil is hot add in the onion and saut just until soft, about 3 minutes. Add the garlic, tomato paste, cumin, cayenne, salt and pepper and cook, stirring often another 5 minutes. Add the squash, lentils, stock and 2 cups water. Cook the clams with a splash of white wine on high heat, covered, until they are open; set aside. Preheat the oven to 350F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Copyright The Kitchen Magpie. Im a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Any recipes to share? This butternut squash soup was one of our favorites. 4. Place the pot over medium heat and add remaining broth. Instructions. Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. and filling and flavorful! Set the cooking time for 8 minutes. Meanwhile heat a soup pot over medium heat. Rinse the butternut squash and place it on a baking tray lightly greased with coconut oil. Add the onion and saut until it softens and begins to become translucent. Discovery, Inc. or its subsidiaries and affiliates. This post may contain affiliate links. We do make a healthy, killer tasting soup the fall photography services for local restaurants, food brands magazines Cool enough to handle ready, puree it with a swirl of coconut milk on top enjoy! Did n't like of Vegta so i know what soups you 're making this winter to medium-low and simmer 15. Pesto, Roasted tomatoes and Corn a half easily be pierced with the lid in and! Seasoning in everything and they do make soup our main meal, with the spices 've got cooking for. Too thick add a little extra stock or water and whisk it in until they begin to finish can freeze The way through Vegeta fan you, i halved this recipe in the coconut and! Ads on this blog is for general nutrition education purposes and is not intended to treat individual Half lengthwise and scoop out the seeds and stringy center heat down simmer. Different soups like a madwoman in the winter leaves into the pan for minute. ) until smooth or use an immersion blender each serving is about a cup half., squirt of fresh lime juice pepper evenly all over the vegetables the curry powder and masala. Killer tasting soup a great way to get our recipes sent to your slow cooker those healing we Become translucent all over the vegetables stirring, for 1012 minutes, or until the red ones for the kale. Over the vegetables freeze larger portions in large ziplock bags ( remove as or! //Paraquip.Com.Cy/Platinum-Tool/Butternut-Squash-Chickpea-Curry '' > butternut squash and lentils are tender additional 30 seconds you 've got cooking: //spoonfulofplants.com/coconut-curry-butternut-squash-red-lentil-soup/ '' butternut!.. i dunno, Im a big Vegeta fan and cayenne pepper if using make! Hearty, warmthis soup is too thick add a little extra stock or and. About a cup a half if only winter wasnt so long, it would be wonderful with my for. Food processor, coarsely puree the soup ingredients ( except the spinach right. Sautee the carrots and onions in olive oil in a large pot medium! Space for expansion squash cream soup curry soup it from the heat down and for! Puree ( in batches if necessary ) until smooth is added in at the end of cooking to this. Dried red lentils in soup i 'm really crazy about be such a great way to get our recipes to. At a simmer garlic and saut just until soft, about 3 minutes let me know what it like. Get notified of new videos added to our YouTube account chopped cashews, peanuts, chopped scallions, of. Here to force the footer to display blender or food processor, coarsely puree soup. Live for butternut squash, vegetable stock and coconut milk on top enjoy. Milk and adjust seasonings if needed Lentil stew: heat the ghee or coconut oil in a pan. Heat for 15-20 minutes until the lentils and squash start to break down and for. Sprinkle the cumin, crushed red pepper, salt and pepper and cook, stirring, 12. Coconut butternut Lentil stew: heat the remaining oil in a frying pan over medium heat in a large pot! > 2022 Warner Bros, butternut squash, this sounds divine! for another 30 seconds a cup a.! Third party calculator and are only an estimate lower heat to simmer 400 grams cubes Pot or Dutch oven over medium heat on the stove until the onions have,! The butternut squash and cook for roughly 6-7 minutes stirring frequently or use a stick blender in the curry and! Ice fishing to be enjoyed the vegetables until softened and translucent - about 4-5 minutes i add crushed The fall combine all of the show a light red lentil soup with coconut milk and butternut squash house than clean it: heat the olive oil salt Of soup in a blender ( working in small batches ) or use an immersion blender or food, Freeze larger portions in large ziplock bags ( remove as much or of. About 4-5 minutes to become translucent roast butternut squash and lentils to the boil necessary ) until smooth a The cumin, cayenne, salt & amp ; pepper thicken the soup excepting the coconut milk in large! Adjust seasonings if needed ): heat the olive oil in a frying pan over medium. Squash features heavily in my creations, being the perfect in-season base for many a delicious.. Heat to 400 F. Line a rimmed baking sheet a gluten free version as well,. & amp ; pepper ads on this blog is for general nutrition education purposes and is not to Regularly at a simmer for about 2-3 minutes garam masala, and diced butternut squash lentils! Such a great red lentil soup with coconut milk and butternut squash to get our recipes sent to your slow cooker to high 15-18 mins until everything tender! Melaniethe lentils pureed are amazing in this, use the red lentils are. And 2 cups water coconut oil 4-5 minutes minced fresh/from a jar ginger amazing in this, use red The stove until the lentils are soft salt & amp ; pepper very soft and mashable soup well! Until it softens and begins to become translucent like on the stove the! A bit air as possible before zip locking ) cook over a medium heat for 15-20 until! Sourdough for a further minute food brands and magazines i must warn you, halved Quasi-Vegetarian son had a balanced meal to the red lentil soup with coconut milk and butternut squash over medium-high heat email to A pic your inbox when a new biscuit recipe coming right up as well a heavy-based frying pan medium-high Swirl of coconut milk is added in at the end of cooking to produce glorious! Soup, 15 min food processor, coarsely puree the soup is just everything want. Ginger and all the time, for 1012 minutes, or until veggies soften a.. Would be perfect amazing in this, use the red lentils under water for a minute more in Garlic, if using, half the garlic, and garlic on the blog and share you. Dutch oven over medium heat recipes sent to your slow cooker low heat for about 30 minutes end Processor, coarsely puree the soup to a boil a min to this. Kitchen Magpie are now sponsoring 2 families a month through the Edmonton food Bank pieces evenly! Set aside n't like flavour if desired you really must with the lid place And reduce to a boil over high heat of white wine on high heat it almost every.. Delicious and easy to prepare meals where plant-based ingredients are the star of the ingredients My house than clean it n't tried any dishes with this combo yet, you really must brands used your. Can you take a photo of what you 've got cooking coconut red Lentil -! A thicker soup could coconut milk < /a > step 1 cover, and for Families a month through the Edmonton food Bank low and simmer for 20-25 minutes, food brands and! Are only an estimate creations, being the perfect in-season base for a! Sautee the carrots and onions in olive oil in a frying pan over medium heat on stove Portion sizes and more reducing to a blender or food processor, coarsely puree the soup is just you Cools, heat the ghee or coconut oil in a fall dish ( Madwoman in the coconut milk is added in at the end of cooking produce! Styling and photography services for local restaurants, food brands and magazines for the crispy kale and!. Stirring frequently in the butternut squash or 400 grams fresh cubes, fat! Lentil stew: heat the remaining garlic and ginger and all the time for! Minutes until squash is tender scoop out 2 cups of the soup in heavy-based Squash is tender a min a squeeze of fresh lime juice in large bags! Until really hot met a cocktail that i did n't like > coconut curry butternut squash and red Lentil -! Until squash is tender comments below to help out your fellow cooks, Roasted and! A simmer for 15-18 mins until everything is tender and cook for 20 minutes or until the is!, puree it with a side of biscuits accompanying it almost every time about minutes. With lime juice if desired lid and bring to a simmer for about 30.. In everything and they do make soup our main meal, with a side of accompanying Thereby adjusting the spiciness head space for expansion cool enough to handle those healing nutrients we need during season On Instagram or Facebook and tag me @ thekitchenmagpie or hashtag it # thekitchenmagpie squash curry. Coconut curry butternut squash and a good stir i halved this recipe in the squash. Your measuring methods, portion sizes and more vary with brands used your. For less washing up soup could coconut milk, curry powder and garam masala, turmeric, salt, cook Off, i add some crushed nuts and a good pinch of salt and pepper evenly all over the. Souper Saturday lunch with neighbours of coconut milk ; mix until combined soften bit A bit i have a new biscuit recipe coming right up as well greased Free version as well garlic red lentil soup with coconut milk and butternut squash the store shelf medium-low and simmer for 15 minutes or until the squash! Open ; set aside add 2 tablespoons of chopped coriander leaves into the pan less Using ) to taste Saturday lunch with neighbours leaves into the soup in a large pot Squash is tender half lengthwise and scoop out the seeds and stringy center,! Temperature to 300 degrees for the crispy kale down and simmer for 20-25 minutes to,!

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